Panda Express is the biggest Chinese fast food restaurant chain in america. Famous for its orange chicken and chow mein, it has over 1800 locations and 27,000 workforce around the world.
In 1973, Chinese immigrant Andrew Cherng along with his father Ming-Tsai Cherng used that loan from the Small Business Administration to open up a Chinese restaurant in Pasadena, California. Called Panda Inn, the restaurant was popular it expanded to four more locations in southern California. The Panda Express delivery menu, a quick-food version of Panda Inn, opened in 1983 on the Glendale Galleria in Glendale, California.
Husband and wife co-founders Andrew and Peggy Cherng still own and run their privately-held company, The Panda Restaurant Group. No franchising is allowed, and also the company owns and operates all of the Panda Express stores (with the exception of the stores inside universities, which can be usually licensed for the university).
Andrew and Peggy met at Baker University in Kansas, and they later got advanced degrees (Andrew in Applied Mathematics and Peggy in Electrical Engineering) at the University of Missouri in the 1970s. They got married in 1975, almost ten years before the first Panda Express location opened for business.
Last year, customers bought 67.9 million pounds of orange chicken from Panda Express, making the sweet and tangy chicken dish the most common item on the menu certainly. First created in 1987, the orange chicken recipe is really a closely guarded secret. What we do know is that each batch begins with frozen, breaded, boneless chicken nuggets which can be deep fried before being dipped in the orange sauce.
PANDA EXPRESS WAS A Young ADOPTER OF RESTAURANT-BASED TECHNOLOGY.
Peggy’s background in engineering and software design gave Panda Express a technological advantage. Within the 1980s, the business was an earlier adopter of utilizing computers to help make ordering in shops easier as well as collect data regarding the highest selling items at every store.
Andrew and Peggy’s daughter Andrea, Panda’s Chief Marketing Officer, helps oversee Panda’s Innovation Kitchen in Pasadena, California. The objective of your kitchen is to experiment with new dishes, design, and décor. Open to the general public, the Innovation Kitchen offers intriguing menu things like a honey walnut shrimp wrap with papaya slaw, orange chicken salad, and scallion pancake wraps.
Andrew and Peggy take an unusual approach to managing their employees. Panda Restaurant Group’s headquarters has motivational posters on the walls and Stephen Covey books on the desks, and also the company gives its workers discounts on self-help and leadership books. Strongly encouraging everyone to join “human potential seminars” like Dale Carnegie, Life Academy, and Landmark Education, Andrew hosts programs for his employees to accomplish Zumba, hear motivational speeches, and learn self-defense skills. He uzlvyt developed a mandatory program for employees, The Panda Express delivery menu, requiring a healthy lifestyle, continuous learning, and interpersonal relationship skills.
Panda Express has created a brand new tool that could forever change how Americans eat Chinese food. The American Chinese chain may soon be introducing the “chork,” or chopsticks-fork hybrid, to its restaurants, based on a tweet from Lisa Jennings, the West Coast bureau chief for Nation’s Restaurant News. The tool seems to be made from plastic. On a single end, it has the prongs of any fork and on the other, it may serve as chopsticks. Panda Express failed to immediately reply to a request comment.